Howard L. Puckett
A clam or lobster bake has been a coastal tradition throughout New England from coast to coast. Clambakes are said to have been a technique learned from the Indians. Chowder is a popular accompaniment, and so are plenty of napkins. If you would like to make a clambake as relaxing as possible, clambake kits are available, that only require steaming and eating.
A clam boil is similar to a lobster or clambake, but without the worry of digging a pit or collecting and heating stones. This New England feast is a one-pot meal that can feed four or more.
4 fresh ears of corn, shucked
1 pound smoked sausage, cut into 4 pieces
12 small new potatoes, cut in half
8 small onions, peeled, and cut in half
4 (1 ¾-pound) lobsters
24 little neck clams, scrubbed
1 cup unsalted butter, melted
2 lemons, cut into wedges
Arrange corn, sausage, potatoes, and onions in a steamer basket over boiling water in a Dutch oven. Top with lobsters and clams. Cover and steam 20 minutes. Serve with butter and lemon. Makes 4 servings.
Adapted from Fish Shellfish by James Peterson. Coastal Living Sept/Oct 1998